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Late Night Butt

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dstearn
dstearn Posts: 1,702
edited October 2015 in EggHead Forum
I placed a 8.5LB Compac Duroc Pork Butt on the XL at 1:45 AM and it is now 9 hrs in to the cook.
Injected with Chris Lillys recipe (Apple Juice, Water, Sugar, Salt and Worchester Sauce).
Rubbed with DP Coarse Grind.
Grid temp with the Cyber Q has been rock steady at 225 +- a few degrees throughout the cook.
At 7AM the internal temp was 144. It is now in the stall at 161.
Since our guests will not be arriving until 4:30 PM and we are serving at 6:00 PM I will leave it at 225 grate for now.
Plan is probe for tenderness at 195 and FTC to hold until serving.
ABT's will be started around 3:30 PM
I also will be using my chaffing dish for the first tine.
Pics to follow once I open the lid to probe for tenderness at 195.
Now back to my coffee as I got about 5 hrs of sleep last night.





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